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Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a chicken soup for when you are tired of the same old chicken soup!

Ingredients Nutrition

Directions

  1. Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.
  2. Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.
  3. Remove chicken from broth and let cool; refrigerate broth.
  4. When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.
  5. When fat has solidified on broth, remove fat and discard.
  6. Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
  7. Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.
  8. Add chicken and slowly pour in cream.
  9. Heat through but do not boil. Salt and pepper to taste.
Most Helpful

5 5

Thanks for posting this great recipe! The potato makes such a nice addition, yummm! I didn't have time to refrigerate the broth and remove all the fat, and still came out delicious! :)